Barbecue sauce: Difference between revisions
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|title=Barbecue sauce, Barbecue recipe Cooking Wiki | |||
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|keywords=Barbecue sauce recipe Barbecue recipes from The cook's Wiki | |||
|description=Rather than the commercial chemical-flavoured barbecue sauce, why not have a try at making your own? | |||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=24th October 2012 | |||
|Author=Chef | |||
|Servings = Makes about 1/2 pint of [[Sauce|sauce]] | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 20 minutes | |TotalTime = 20 minutes | ||
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Rather than the commercial chemical-flavoured barbecue sauce, why not have a try at making your own? You can easily customise the recipe to add your favourite flavours. Will refrigerate well in a sealed container. | Rather than the commercial chemical-flavoured barbecue sauce, why not have a try at making your own? You can easily customise the recipe to add your favourite flavours. Will refrigerate well in a sealed container. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| [[Olive oil]] for [[Frying|frying]] | | [[Olive oil]] for [[Frying|frying]] | ||
| 3 [[Cloves|cloves]] of [[Garlic]], peeled and crushed | | 3 [[Cloves|cloves]] of [[Garlic]], peeled and crushed | ||
| 1 medium | | 1 medium onion, peeled and finely chopped | ||
| 1 Fresh red [[Chilli|chilli]], de-seeded and finely chopped | | 1 Fresh red [[Chilli|chilli]], de-seeded and finely chopped | ||
| 1 teaspoon [[Fennel seeds|fennel seeds]], crushed or powdered in a [[Coffee grinder|coffee grinder]] | | 1 teaspoon [[Fennel seeds|fennel seeds]], crushed or powdered in a [[Coffee grinder|coffee grinder]] | ||
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| 300 ml [[Tomato ketchup|tomato ketchup]] | | 300 ml [[Tomato ketchup|tomato ketchup]] | ||
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | | [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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| Allow to cool before serving | | Allow to cool before serving | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
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[[Category:Pickles and preserves]] | [[Category:Pickles and preserves]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
Revision as of 12:59, 21 July 2014
| Barbecue sauce | |
|---|---|
 |
| Servings: | Makes about 1/2 pint of sauce |
| Ready in: | 20 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
Rather than the commercial chemical-flavoured barbecue sauce, why not have a try at making your own? You can easily customise the recipe to add your favourite flavours. Will refrigerate well in a sealed container.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Olive oil for frying
- 3 cloves of Garlic, peeled and crushed
- 1 medium onion, peeled and finely chopped
- 1 Fresh red chilli, de-seeded and finely chopped
- 1 teaspoon fennel seeds, crushed or powdered in a coffee grinder
- 55g (2 oz) brown sugar or molasses
- 50 ml dark soy sauce
- 300 ml tomato ketchup
- sea salt and freshly ground black pepper
Method
- Add a little olive oil to a frying pan and season well with black pepper
- Gently fry the onions and garlic until soft, about 5 minutes
- Add the sugar, chilli and fennel and stir fry for a few more minutes
- Add the soy and ketchup, add salt to taste and bring to the boil, then simmer for a few minutes to combine the flavours
- Allow to cool before serving
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